Braised Cube Steaks with Onion-Mushroom Gravy

These flavorful cube steaks are simmered with onions and mushrooms along with beef stock making its own gravy. Complete this easy family-friendly meal with broccoli-cheese mashed potatoes and roasted green beans. Just 45 minutes are all you’ll need for this easy and affordable meal.

If you do not care for onions or mushrooms, you can always leave one out and double up on the other. Little ones might not always care for mushrooms but the gravy can easily be separated from them and served alone atop the cube steaks. 

I start with an unsalted cooking stock. If you only have salted, use less salt than the recipe calls for and adjust the salt levels at the end of the dish.

What Ingredients Are In Braised Cube Steaks With Onion-Mushroom Gravy?

• Cube Steak – top round steaks which have been tenderized by pounding with a mallet. This is done by the butcher or you can do this yourself with the tenderizing (pointy) side of a meat mallet.
• Olive, Canola, or Vegetable Oil – this does not need to be expensive extra-vrigin olin oil since it’s just to saute the vegetables.
• All-Purpose Flour – for gluten-free use gluten-free flour.
• Fine Kosher Salt – table salt may be substituted at a 1:1 ratio.
• Black Pepper – cracked black pepper deliveres the most flavor but ground black pepper may also be used.
• Onion – I use sweet onions but yellow, brown, or white onions may be used.
• Garlic – freshly minces cloves of garlic are the most flavorful but jarred minced galic may be substituted
• Mushrooms – I use sliced white button (cremini) mushrooms but baby Bella (portobello ) mushrooms work great, too!
• Red Wine – A splash of red wine to deglaze the pan adds another flavor dimension to this comfort food classic but is totally optional.
• Worcestershire Sauce – this makes beey things taste beefier. It’s an umami flavor.
• Beef Stock – I use unsalted beef cooking stock. If you have salted stock, use less salt than the recipe calls for and adjust the seasoning at the end.
• Butter – this helps thicken the gravy and finish the sauce. Wisk the cold butter into the sauce over low heat.
• Fresh Thyme – garnish with the leaves from fresh time, optional.
• Fresh Parsley – garnish with chopped fresh Italain Parsley, optional.

What is Monter au Buerre?

Monter au Beurre or Beurre Monté is a French term used to describe the process of adding or whisking, cold butter into a sauce at the end of the cooking process. The trick is to add it over low heat after the braising is finished so as not to “break” the sauce. This just means the seperation of the butter from its fats.

At 70 °C (158 °F), butter normally breaks down into its components parts (separates). But in a beurre monté, the butter is heated in such a way that the butter can stay emulsified even up to 82–88 °C (180–190 °F) and gives the gravy a silky feel and a sheen.

How Do I Make Braised Cube Steaks with Onion-Mushroom Gravy?

Prepare the flour dredge: Stir together flour, salt, and black pepper on a large plate. Dredge both sides of each cube steak in flour mixture, shaking off excess.

Brown the Cube Steaks: Heat a large 12″ to 16″-skillet with a tight-fitting lid or Dutch oven [paid link] with a lid over medium-high heat. When the pan is hot, add 1 tablespoon with oil and swirl around the pan. It may make a little smoke – this is the perfect temperature. Add cube steaks and cook until golden brown, about two minutes on each side. Remove cube steaks to a plate and set aside.

Prepare the Vegetables: With the heat still on medium-high, add another tablespoon of oil. Add onion, garlic, and mushrooms. Cook, stirring frequently until mushrooms have browned, about 3-5 minutes.

Let it Simmer: Add Worcestershire sauce and beef stock stirring with a spoon to scrape up and bits from the bottom and deglazing the pan. Stir well, then add cube steaks, nestling them into the sauce as much as possible. Cover skillet or Dutch oven [paid link] and place on low to simmer until the steaks are very tender, about 45 minutes.

Give it a Whisk [paid link]: Turn the heat to low. If needed, add a splash of water or beef stock to thin the gravy to your desired consistency. Stir in the cold butter and whisk [paid link] it into the gravy to finish the sauce.

Make it a Meal. See below the recipe card for serving suggestions to complete this meal.

Leftovers: Cover any leftovers in an air-tight container and store in the refrigerator for up to 3-4 days or frozen for up to 3 months.

Garnish. Garnish with fresh thyme leaves or chopped parsley.